When Gabi and Santi go for Sustainable Seafood

We can no longer look the other way when it comes to sustainability. An unhealthy planet means unhealthy people. This book gives the child the knowledge to ask the right questions about the food they buy. When we buy food, we have a role in making the right choices. The intention of this book is to raise awareness about how seafood is produced and making those right choices for your dinner table. In the back of the book there is a section that helps the big person in the room to understand the broader issues. Together, child and adult are encouraged to team up when shopping for food for a sustainable planet.

José R. Villalón is the Corporate Sustainability Director at a global animal nutrition company. Residing with his wife of 34 years in Amsterdam, he was born in Cuba and raised in the USA. José and Anita have two adult children working in NYC.
After 27 years’ farming shrimp in the Virgin Islands, Ecuador and Mexico, he joined the WWF to lead in the creation of environmental and social industry standards for farmed seafood. This led to his founding of the independent Aquaculture Stewardship Council (ASC).
José is an outspoken ambassador for sustainable food production and industry’s undeniable role in stewarding reduced environmental and social impacts.

Customer Reviews

5.0

1 reviews

Javier

Beautifully written and illustrated , the book takes children and adults on what should be a shared vision and mission to literally ultimately save mankind by driving smart choices when selecting seafood. By aiming at products from sources that carry a dedicated label certifying for responsible production, be it from wild caught fisheries or aquaculture, we can indeed make a difference. Well crafted with simple, yet effective sentences that provide just the necessary background information on the subject matter, the flow is captivating so as to keep young ones engaged in the story. I found amusing that Gabi wished there were “Sea police” and that it was only when the Scientist said “Yes ” that the shrimp or fish could be given a blue or green label, showing its indeed sustainable. After all, just as much as we should learn about how labels describe ingredients in food products, the blue MSC or ASC label, presented in this thoughtful take on promoting sustainable seafood, serve to certify the source from where the product came from and that it operates in a sustainable way with the environment. At the end the author, provides a concise most informative look into the challenges we all face today and unto the future when it comes to food production. A follow up review of consuming seafood from the fisheries as well as that from aquaculture operations serves to reinforce adults in learning inherent issues in both sources of seafood, allowing the information to be carried forward to and by their children. Two thumbs up for a refreshing book to be shared by parents and children in the quest for a better world.

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